Spicy Asian Noodle Soup

Serves 6 to 8.

8 cups low-sodium chicken broth
1/2 cup chopped onions
4 cloves minced garlic
1/2 tsp. freshly grated ginger
1/4 cup low-sodium soy sauce
1/4 cup sherry or sweet vermouth
2 to 4 Tbsp. Sriracha sauce to taste
2 Tbsp. sesame oil
1/2 tsp. kosher salt
1 cup cabbage, shredded
1 cup broccoli florets
1 cup shiitake mushrooms, sliced
1 cup zucchini, sliced
1/2 cup baby corn (optional)
1/2 cup sugar snaps peas or snow peas (optional)
8 oz. Asian-style noodles

1. In a large stockpot, bring the chicken broth to a simmer.
2. Add the chopped onions, garlic, grated ginger, soy sauce, sherry, salt and Sriracha. Continue to simmer for five minutes or until the onions are translucent.
3. Add the rest of the vegetables and continue to simmer until the broccoli and sugar snap peas are tender but still bright in color and crisp, about two to three minutes.
4. In a separate pot, bring six cups of salted water to a rolling boil and cook noodles according to package directions.
5. Drain noodles well and toss them with one tablespoon of the sesame oil. Divide the noodles among six soup bowls.
6. Drizzle the remaining sesame oil into the hot soup and, if desired, add your favorite cooked meat, chicken, shrimp or tofu. Ladle the soup into the bowls and top with the desired toppings.

4 oz. tofu, cubed
6 to 8 oz. cooked chicken, cubed
6 to 8 oz. peeled and deveined cooked shrimp

Rice, ramen, udon or soba noodles

Chopped roasted peanuts, toasted sesame seeds, chopped green onions, bean sprouts, shredded carrots, fresh cilantro leaves